It's been raining avocados.
Last week a man we barely know gifted us with a huge bag of these pears. Unfortunately he ran off before I could marry him.
Most unfortunate agreed my husband.
Almost everyday for the last month someone (bless 'em) has given us an avocado and I've been eating slices of buttery pears daily. A thick, crusty, hops bread with a smash of avocado in between is considered a good meal by me.
There is something about being on vacation that makes me want to avoid the kitchen. Meal preparation is decidedly very low key these days and luckily I have avocados to thank for that. You can prepare some very filling, no-cooking-required dinners with avocados.
Leaving me with more time for reading books, watching re-runs of House....and my all time new favourite obsession Pinterest which I use to search out recipes of people who are spending more time in their kitchens - go figure.
Avocado Tostadas
(serves 4)
Ingredients
1 ripe avocado
8 tostada shells (from the supermarket)
Black bean, Corn salad with Lime Vinaigrette (recipe here)
Method.
Make salad the night before. Warm tostadas for about 7 mins in a 350 degree oven. Slice avocado and smash with a fork. A lumpy mash is just fine. Spread on to the tostadas. Top with black bean salad. Serve with a tall glass of frosty, cold, lime juice.
